Easy Fettuccine Alfredo
Easy Fettuccine Alfredo
Ingredients
For the Alfredo Sauce
- 2 cups grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 pinch nutmeg
- 4 ounces whipped cream cheese
- 1 stick unsalted butter
- 1 1/2 cups heavy cream
- 3 garlic, cloves, minced
For the Pasta and Garnish
- 1 pound fettuccine pasta
- as needed grated Parmesan cheese, for topping
- as needed fresh parsley, chopped, for topping
Instructions
- 1
Preheat your oven or grill to 275°F. Bring a large pot of salted water to a rolling boil for the fettuccine pasta.
⏱️ 5 min•🌡️ 275
- 2
In a Dutch oven, combine the 2 cups of grated Parmesan cheese, 1/2 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, 1 pinch of nutmeg, 4 ounces of whipped cream cheese, 1 stick of unsalted butter, 1 1/2 cups of heavy cream, and 3 cloves of minced garlic.
⏱️ 5 min
- 3
Place the Dutch oven in the preheated oven or grill and cook for 30 minutes. This will allow all the ingredients to soften and meld together.
⏱️ 30 min•🌡️ 275
- 4
While the sauce is cooking, add the 1 pound of fettuccine pasta to the boiling water and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 5
Carefully remove the Dutch oven from the oven or grill. Using a hand blender or a whisk, mix all the softened ingredients together until the sauce is completely smooth and creamy.
⏱️ 5 min
- 6
Add the cooked and drained fettuccine pasta to the smooth Alfredo sauce in the Dutch oven. Toss gently until the pasta is thoroughly coated with the sauce.
⏱️ 2 min
- 7
Serve immediately. Optionally, garnish each serving with additional grated Parmesan cheese and chopped fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Fettuccine Alfredo
For the Alfredo Sauce
- 2 cups grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 pinch nutmeg
- 4 ounces whipped cream cheese
- 1 stick unsalted butter
- 1 1/2 cups heavy cream
- 3 garlic, cloves, minced
For the Pasta and Garnish
- 1 pound fettuccine pasta
- as needed grated Parmesan cheese, for topping
- as needed fresh parsley, chopped, for topping
Instructions
- 1
Preheat your oven or grill to 275°F. Bring a large pot of salted water to a rolling boil for the fettuccine pasta.
⏱️ 5 min•🌡️ 275 - 2
In a Dutch oven, combine the 2 cups of grated Parmesan cheese, 1/2 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, 1 pinch of nutmeg, 4 ounces of whipped cream cheese, 1 stick of unsalted butter, 1 1/2 cups of heavy cream, and 3 cloves of minced garlic.
⏱️ 5 min - 3
Place the Dutch oven in the preheated oven or grill and cook for 30 minutes. This will allow all the ingredients to soften and meld together.
⏱️ 30 min•🌡️ 275 - 4
While the sauce is cooking, add the 1 pound of fettuccine pasta to the boiling water and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 5
Carefully remove the Dutch oven from the oven or grill. Using a hand blender or a whisk, mix all the softened ingredients together until the sauce is completely smooth and creamy.
⏱️ 5 min - 6
Add the cooked and drained fettuccine pasta to the smooth Alfredo sauce in the Dutch oven. Toss gently until the pasta is thoroughly coated with the sauce.
⏱️ 2 min - 7
Serve immediately. Optionally, garnish each serving with additional grated Parmesan cheese and chopped fresh parsley.
⏱️ 1 min